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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Fermentation fired up in the secondary?
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Old 11-16-2006, 03:51 AM   #1
seansbrew
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Default Fermentation fired up in the secondary?

HI all, I have a question about the fermentation of one of my beers. I brewed a pumpkin porter on 10/21/06. About ten days into the fermentation the acivity began to subside. There was enough of a sediment bed on the bottom to warrant a transfer. After transfering the beer, the fermentation began to increase again. As of today it is bubbling away like mad. I saw this as a red flag that something else may be fermenting my beer. The o.g on this beer is 1.070 (yes, a biggie). The reading I got today was 1.030.
Tyically this beer finishes at around 1.018. I tasted it and it was hard to tell if anything was wrong with it. It just tasted a little green. I let a few other people taste it, and they thought it was good as well. I still think something may be amiss, I guess I will just have to wait and see. One of my homebrew buds said that sometimes the addition of things such as pumkin can cause these delayed reactions.
Has anyone else experienced this?
here is the recipe:

Pumpkin porter #2
10 gal


24 lbs. 2 row barley malt
1.5 lbs. 2 row Munich 9.0L
1 lbs. Crystal 120 L
.025 lbs. black patent 500L
1 lbs. Chocolate 450-500L
2 oz. Fuggle hop pellet
1 wlp011 Euro Ale Yeast
1 vanilla bean
2 cinnamon sticks
1 tsp. All spice
1 tsp. nutmeg
1.5 tsp. clove
1 tsp. fresh grated ginger root.
1 white pumpkin (5-8 lbs) baked and bagged. Last 30 minutes of boil.
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Old 11-16-2006, 03:54 AM   #2
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What you're experiencing is completely normal. There are still plenty of fermentables left in your beer, and the agitation from racking roused the yeast a bit. A bit of increased activity after racking is quite common, and it's probably a good thing for you since your beer still has a bit of fermenting to do.

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Old 11-17-2006, 07:19 PM   #3
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I'm still worried, it has been a couple of days and the activity is the same. Full on fermentation, bubbling every 15 seconds.

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Primary: "I Scream for Cream Ale"
Secondary: empty
Aging: Pinot Noir
On Tap: empty
Next: prickly pear mead.

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Old 11-17-2006, 07:21 PM   #4
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It just wasn't done. It happened to me on my last batch but mine waiting until 14 days in the secondary before it awoke. Just let it go until it stops.

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Old 11-17-2006, 07:36 PM   #5
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I am on day 27

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I feel sorry for people who don't drink. When they get up in the morning, that's as good as they're going to feel all day.

Primary: "I Scream for Cream Ale"
Secondary: empty
Aging: Pinot Noir
On Tap: empty
Next: prickly pear mead.

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Old 11-17-2006, 07:48 PM   #6
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Unless your SG is significantly lower than your usual FG I wouldn't worry about it. How does it smell/taste?

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Old 11-17-2006, 07:50 PM   #7
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Quote:
Originally Posted by seansbrew
I am on day 27
It's a big beer with even bigger fermentation. I would just wait it out and keep an eye on the SG.
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Old 11-17-2006, 09:07 PM   #8
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Quote:
Originally Posted by anthrobe
It's a big beer with even bigger fermentation. I would just wait it out and keep an eye on the SG.
It was hard to tell whether it tasted good or not. The spices I put in it usually take a month to mellow out; so it is over powered by that at the moment. I did percevie an ever so slight acidic taste (that's why I got worried), but it's really to early to tell. With my annual Winter welcome party only three weeks away, it is going to come down to the wire as to wether I can brew another beer to replace this one (if this one is indeed bad).
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I feel sorry for people who don't drink. When they get up in the morning, that's as good as they're going to feel all day.

Primary: "I Scream for Cream Ale"
Secondary: empty
Aging: Pinot Noir
On Tap: empty
Next: prickly pear mead.

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Old 11-17-2006, 09:08 PM   #9
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Quote:
Originally Posted by dantodd
Unless your SG is significantly lower than your usual FG I wouldn't worry about it. How does it smell/taste?
It was hard to tell whether it tasted good or not. The spices I put in it usually take a month to mellow out; so it is over powered by that at the moment. I did percevie an ever so slight acidic taste (that's why I got worried), but it's really to early to tell. With my annual Winter welcome party only three weeks away, it is going to come down to the wire as to wether I can brew another beer to replace this one (if this one is indeed bad).
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I feel sorry for people who don't drink. When they get up in the morning, that's as good as they're going to feel all day.

Primary: "I Scream for Cream Ale"
Secondary: empty
Aging: Pinot Noir
On Tap: empty
Next: prickly pear mead.

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Old 11-17-2006, 09:31 PM   #10
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Well, you can always brew a backup batch regardless. Never heard to too rich, too thin or too much beer (in the fridge anyway)

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